I just bought this book because it is massive and filled with lots of awesome looking recipes! It's not vegan, but over half the book is vegetarian and vegan recipes. I know some other people have mentioned it here, so I figured I'd start a thread where we can talk about what recipes we've tried because the book is so huge!

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

I <3 this book so hard. It's the sole reason why I'm saving up to buy a food processor!

_________________No. No. fork life allatimes. - mumblesThat commercial didn't make me want to go out and buy Dove, but this thread did make me sniff my armpits. They smell like apricot. - designedtobekind

I bought this cookbook a couple of months ago - was so excited that I went to 2 Indian stores and spent much $$$$$ on spices, rices, lentils, etc, etc. I was out of town when I bought it so I'm glad I was in a city where I could do that. When I got home, I vacuum sealed everything, and now I know that it will be good for years! (And thank goodness that trip was made in a car!)

My first recipe was the stuffed baby eggplants - and they were delicious. However, the rest of my family was not quite as crazy about the seasoning as I was, so I ate the entire thing - every single day for several days.

There are still many, many recipes that I am going to make from this book. I don't mind eating the same thing for lunch so it won't be a problem if I have ALL these great curries to myself! If you have a family though, it may take awhile for everyone to adjust to the many wonderful spices in these recipes. Our background is German, and I don't think anyone would say that German food is highly seasoned. :)

Do y'all make the ginger and garlic purees? It seems so fussy to me to make 1 cup of puree and then only use a tablespoon or two of it.

i was just reading the intro, and I don't think I'm going to do that. I can't imagine it would stay good for as long as it would take me to use it. I guess I will just mash up ginger and garlic with my mortar and pestle as it comes up.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

Joined: Wed Oct 20, 2010 2:10 pmPosts: 777Location: between a rock and a hard place

One recipe (I can't remember which one off the top of my head, but I would know if I saw it) in the book has singlehandedly made me like moong dal. Every moong dal recipe I'd tried making before tasted like what I imagine would happen if I added the contents of an ashtray to a perfectly good curry. It's been a while since I cooked from this book, but I've tried several recipes from it and liked them all. So many of the recipes are either vegan or extremely easy to veganize.

I have made dozens and dozens of recipes from this cookbook, and it is truly amazing!!!!! I can't recommend it enough! So many vegan and/or veganizable recipes, it's crazy. Not just main dish curries, but appetizers (samosas!), vegetable and rice sides, chutneys, pickles, raitas, and desserts. He does a great job of giving explanations and definitions if you are newer to cooking Indian food, too. Should've added 6 more curries, though. Just sayin ha

Do y'all make the ginger and garlic purees? It seems so fussy to me to make 1 cup of puree and then only use a tablespoon or two of it.

i was just reading the intro, and I don't think I'm going to do that. I can't imagine it would stay good for as long as it would take me to use it. I guess I will just mash up ginger and garlic with my mortar and pestle as it comes up.

this and the generous use of fresh curry leaves is why i haven't used my copy much. i've made a few things from it though, and they were delish! i keep forgetting i have it. i should make something out of it soon..

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About curry leaves - I was wondering if I'd find these. After I got home from buying all the spices (in Denver), I had to make a short trip to Dallas to an Indian store to purchase the leaves.

Now here's my point -these leaves CAN be frozen, but you MUST leave them on the stems. I cut the stems into sections so I had about 8 or so curry leaves on each one, and then put them into a small plastic bag. I put all the small plastic bags into one larger one, and into the freezer they went.

I wanted to try another recipe from this book today or tomorrow, so it's nice to know I have all these spices and seasonings either tucked away in jars or in the freezer so I don't have to drive anywhere in the snow and ice!

About curry leaves - I was wondering if I'd find these. After I got home from buying all the spices (in Denver), I had to make a short trip to Dallas to an Indian store to purchase the leaves.

Now here's my point -these leaves CAN be frozen, but you MUST leave them on the stems. I cut the stems into sections so I had about 8 or so curry leaves on each one, and then put them into a small plastic bag. I put all the small plastic bags into one larger one, and into the freezer they went.

I wanted to try another recipe from this book today or tomorrow, so it's nice to know I have all these spices and seasonings either tucked away in jars or in the freezer so I don't have to drive anywhere in the snow and ice!

i bought a big thing of fresh leaves and dried them. they smell the same fresh and dried and while i'm sure there's a difference my curries have tasted really good, so it should be ok.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

Do y'all make the ginger and garlic purees? It seems so fussy to me to make 1 cup of puree and then only use a tablespoon or two of it.

I buy pre-made ginger garlic paste at a local Indian grocer. It was $5 for a 16 oz. jar of it. Fresh food purists will cringe at this admission, but it makes prep for Indian (and Ethiopian, and Chinese, and Vietnamese, &c.) food a hell of a lot faster when I don't have to peel and mince/puree cloves of garlic and chunks of ginger every time. Since nearly all recipes that include ginger also include garlic, and I cook with both of those ingredients constantly, I use it literally every day.

Also, I desperately need this book. What a great resource to warm you up in winter!